Lemon Garlic Steak and Broccoli Skillet
That frantic feeling hits around 5 p.m. You know the one. What in the world are you going to make for dinner? You want something good, but you don’t want a sink full of dishes.
I get it. After years in busy kitchens, I learned the best meals are often the simplest.
This Lemon Garlic Steak and Broccoli Skillet is the answer. It’s a complete meal made in one pan, and it tastes better than most things you can order out. Let’s get cooking.
One-Pan Lemon Garlic Steak and Broccoli
This recipe is all about good ingredients and solid technique. No fancy tricks are needed. Just a hot pan and a little bit of care will give you an amazing dinner.
The steak gets a perfect crust, the broccoli is crisp, and the lemon garlic butter sauce ties it all together. It’s fast enough for a Tuesday but special enough for a Friday.
What You’ll Need
Gather everything before you start. It makes the cooking process smooth and stress-free. Trust me, you don’t want to be searching for garlic while your steak is in the pan.
- For the Steak:
- 1.5 pounds of boneless sirloin steak, about 1-inch thick
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Skillet:
- 4 tablespoons unsalted butter, divided
- 1 large head of broccoli, cut into bite-sized florets
- 4-5 cloves garlic, minced
- 1/4 cup low-sodium beef or chicken broth
- Juice of 1/2 a lemon
- Red pepper flakes, optional, for a little heat
- Fresh parsley, chopped, for garnish
Tools You’ll Use
You don’t need a lot of special equipment. Most of this is probably already in your kitchen.
Tool | Purpose |
---|---|
Cast Iron Skillet | Gets very hot, great sear |
Cutting Board | For steak and veggies |
Sharp Knife | Safe and easy chopping |
Tongs | Flipping steak |
Small Bowl | Mixing sauce ingredients |
Step-by-Step Instructions
Follow these steps exactly. The timing is important to make sure nothing gets overcooked.
Step 1: Take your steak out of the fridge about 20-30 minutes before cooking. Let it sit on the counter. A room-temperature steak cooks more evenly.
Step 2: Pat the steak completely dry with paper towels. This is the secret to a great crust. Season both sides generously with salt and pepper.
Step 3: Heat the olive oil and 1 tablespoon of butter in your large cast iron skillet over medium-high heat. The pan is ready when the butter is melted and just starts to smoke a little.
Step 4: Carefully place the steak in the hot skillet. Don’t touch it! Let it cook for 3-5 minutes per side for a medium-rare finish. Adjust the time based on how you like your steak.
Step 5: Remove the steak from the skillet and place it on a clean cutting board. Let it rest while you cook the broccoli. Do not skip this step.
Step 6: Lower the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the broccoli florets. Cook for about 4-5 minutes, stirring occasionally until they are bright green and slightly tender.
Step 7: Push the broccoli to one side of the skillet. Add the minced garlic to the empty side and cook for about 30 seconds until you can smell it. Be careful not to let it burn. Burnt garlic is bitter.
Step 8: Pour in the beef broth to deglaze the pan. That means you use the liquid to scrape up all the tasty brown bits from the bottom of the pan. That’s where the flavor is.
Step 9: Squeeze the lemon juice over everything. Stir the broccoli and garlic together with the sauce. Add a pinch of red pepper flakes if you like a little kick.
Step 10: Thinly slice the rested steak against the grain. You’ll see lines in the meat; cut across them, not with them. This makes the steak tender.
Step 11: Add the sliced steak and any juices from the cutting board back into the skillet. Toss everything together to coat the steak in that delicious sauce.
Step 12: Garnish with fresh parsley and serve immediately right from the pan.
Pro Tips From the Kitchen
I’ve made this dish hundreds of times. Here are a few things I’ve learned that make a real difference.
- Don’t Crowd the Pan: If your broccoli doesn’t fit in a single layer, cook it in two batches. Crowding the pan steams the broccoli instead of searing it. You want some crispy brown edges.
- The Steak Rest is Not a Suggestion: When steak cooks, the muscle fibers tighten and push moisture to the center. Letting it rest allows the fibers to relax and the juices to spread back through the meat. Cutting it too soon means all that flavor runs out onto your cutting board.
- Control Your Garlic: Garlic goes from fragrant to burnt in seconds. Adding it late in the cooking process and cooking it for just 30 seconds is the best way to get all the flavor without any bitterness.
Substitutions and Variations
This recipe is a great starting point. Feel free to change it up based on what you have or what you like.
- Protein: Don’t have sirloin? New York strip or ribeye work well. You can also use chicken thighs or even large shrimp. Just adjust the cooking time.
- Vegetables: Asparagus, green beans, or bell peppers are great instead of broccoli. Throw in some sliced mushrooms with the broccoli for more flavor.
- Flavor Boosts: A splash of soy sauce or Worcestershire sauce in the pan sauce adds a nice savory depth. A sprinkle of fresh thyme or rosemary with the garlic is also delicious.
Diet-Friendly Swaps
Making this fit your diet is easy. Here are some simple swaps.
Diet | Ingredient Swap | Notes |
---|---|---|
Keto/Low-Carb | None needed | This recipe is naturally low-carb. |
Paleo | Use ghee or avocado oil | Swap out the butter. |
Gluten-Free | Use tamari | If adding soy sauce for flavor. |
Dairy-Free | Use dairy-free butter or olive oil | Easy swap. |
What to Serve With It
This is a full meal on its own, but sometimes you want a little something extra on the side.
A scoop of fluffy white rice or quinoa is perfect for soaking up the pan sauce. For a lower-carb option, serve it with cauliflower rice. A simple side salad with a light vinaigrette also works well.
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, I suggest using a skillet over medium heat with a splash of broth or water. Microwaving can make the steak rubbery, so it’s best to avoid it if you can.
Frequently Asked Questions
Q1. My steak was tough. What did I do wrong?
Ans: Two things usually cause tough steak. You either used the wrong cut or you overcooked it. Sirloin is great, but if it’s cooked past medium, it can get tough. Also, make sure you are slicing it against the grain.
Q2. Can I use frozen broccoli?
Ans: You can, but it’s not ideal. Frozen broccoli holds a lot of water and won’t get crispy. If you must use it, thaw it completely and pat it very dry with paper towels before adding it to the skillet.
Q3. I don’t have a cast iron skillet. What else can I use?
Ans: A heavy-bottomed stainless steel or carbon steel skillet will also work. The key is to use a pan that can get very hot and hold its heat well. Avoid non-stick pans, as they don’t create the same crust on the steak.
Wrapping Up
This one-pan meal proves that you don’t need a lot of time or a complicated recipe to eat well. It’s about simple, fresh ingredients cooked the right way.
Give this Lemon Garlic Steak and Broccoli Skillet a try this week. I think you’ll be surprised at how easy it is to make something this good at home.
When you make it, come back and leave a comment. Let me know how it turned out or if you made any fun changes